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TheSuperSwirl

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Made this today for a birthday. It was all good and then i went to bake it. Nothing went TOO wrong but the center of the cake wasn't completely done and I left it in for 15+ more minutes. I didn't want the edges, which had baked perfectly, to burn so I shut off my oven and let it sit in there for a little while longer till it was mostly done. Still, the center is a little under-done. Whatever, that's fine. I did add in some cocoa powder because I thought it was weird none was used. Then, for the frosting, it came out PERFECT. I reduced sugar to 3 C. because 4 c. seemed like too much. I used chocolate chips and 3 TBS of cocoa powder + a little bit of water (eyeballed it, as needed) and stuck it in the microwave for 1 1/2 mins. Didn't make the ganache, I can live without it ;) Overall, really good recipe, probably will use again, at least the frosting recipe!

If I could give this 10 stars, I would. Just wonderful. I am a HUGE fan of banana bread but because each time I set out to make it, we have no bananas, so I never get around to fulfulling my craving :( I had 3 overripe bananas lying around and decided to make a loaf. This recipe was outstanding!!!! I added walnut pieces which complimented the bananas perfectly. I did not change anything else (I think I added too much salt, but I just eyeball salt because it's from a grinder. It's not tooooo much, so the bread still tastes AMAZING) Thanks, Shelley. This recipe is a keeper, for sure!!!1!

Followed the recipe to a T and MMMMMM sooo delicious!!! Fluffy meringue and lemon-y, just how I like it! First try at lemon meringue and it was amazing! Will make again. i covered the curd with tin foil (would've used plastic wrap but it wasn't on hand) after I poured it into the store-bought dough pan to keep it from losing heat (that was also 6 mins after I poured it into the pan... Oops!). Yummy nonetheless and a keeper for sure!

Good except for:::
Doesn't hold "doughnut" shape well AT ALL. I spooned out the batter (which I had to add 1 c. more flour into...) and it still spread over the span of the 3 mins it took me to spoon out all the batter - which was a lot, not a bad thing - and me putting into the oven. I subbed maple syrup vs honey as someone else suggested. Cut nutmeg in half , next time I won't use any, didn't have cloves either. Topped with a pinch of cinnamon & sugar along with cream cheese frosting. YUM!! I like this recipe especially because they're baked over fried

One word: YUM!
I followed the recipe to a T, adding one ingredient: APPLES!
I shredded one apple and added it in with the egg, butter, and buttermilk, to create a wonderfully splendid quick and easy breakfast! Going to Cape Cod next weekend -- will make this ahead of time @ home and just pour it into a skillet for a quick breakfast LOVED LOVED LOVEDDD IT!!!! Everyone wanted more! DOubled the batter to get 18 pancakes - 1/3 cup each panckae

This carrot cake was AMAZING from start to finish and took maybe 20 mins to make batter I had to double the recipe, I looked at the pictures and they showed one layered cakes, I wanted two, so I double it up. YUM! Only THING::: I don't think it baked long enough i had to go somewhere before it was done so I had someone else take it out -- I think maybe 8 more mins wouldve done the trick had a hard time getting out of pan kinda crumbled but it was A okay!! YUMMY HIGHLY SUGGEST!! Used with cream cheese frosting II

Wow. I've made several frostings and icings before and NONE of them have turned out the right consictency. Except this one! I used it to frost a chocolaty cupcake which I made look like the Cookie Monster! Fun to use, tasty to eat! The only thing I changed was 3 cups sugar instead of 4 :) Thanks!

Well, although mine didn't come out like in the picture, they were still yummy. I added in some blueberries and subbed nutmeg for vanilla. They didn't seem ready after just 25 minutes so I left them in for 10 more minutes. (I was kind of hesitant because I didn't want them to burn but they came out fine). Good breakfast muffins

Runny, anyone? I followed the recipe of the filling as I had a made crust already. The only thing I did was that I used FROZEN berries as apposed to fresh ones. I baked it a bit over time just to see if it thicken and to brown the crust a bit and I added in a bit more cornstarch. Still when I pulled it out of the oven it was liquid. Yummy though, but more cobbler than pie in my case.

Although my eggs did not come out as pretty as those in the pictures.... they look BEAUTIFUL! I colored the batter so the insides were yellow, blue and violet. It really added some "wow". I read that the coconut batter was yummier so I just made that and not any of the pb one. I didn't have a con. sugar so I took 1 1/2 c. of sugar and 1 tbs. of cornstarch and put it into the blender. Worked like a charm! I also only made 20 eggs (but it came out to be 15 instead) that was okay though. All in all a great recipe thanks fun to make and cool to eat! :)

I have made these twice, both times succesful (although the second time it looked better and the crust didn't need extra time like it did the first time - maybe because I got a stand-up mixer and it mixed the butter better which is VERY helpful) ;) These are irresistable!!!!!!! sooo delish!!! It is crucial that you let them cool COMPLETELY before cutting. your life will be much easier

I made this and it turned out well although i did skip the glaze (it seemed a little too sugary for a bread..). My loaves came out it long rolls as a result of rolling up the cinnamon. That was okay though as they came out looks very yummy! For the person that said "what remaining sugar?" There's 2 sugar ingredients- one of them is four from the top the other two from the bottom. Hope that clears things up :) overall very yummy!

I am going to try this specific recipe for blueberry muffins because we usually do the same recipe over and over. When, I make those, I never use a sugar topping. It makes the muffins taste very different and I prefer sugar ONLY IN the muffins and from the blueberries. Just my opinion on it :)

i agree with schmerna... this pie IS simple and delicious!! it takes 10 minutes, 15 tops, to cut, mix and pour. and clean up was even quicker! 7 minutes when usually I leave things (bowls with sticky filling) in the sink for a day or two to soak so it'll be easier to clean but I guess those times have changed!!!!! This is a keeper!!!!!!!!!!!

Wow! Not only did this pie TASTE delicious,. but it looked b-e-a-u-t-i-f--u-l-! I did change a couple of things though. Instead of "fresh blackberries" I added frozen blueberries, frozen raspberries and a package called "frozen mixed berries" including blackberries, raspberries, and a couple other berries. I used a pre-made crust from Mrs. Smith's. I came out flaky which was nice and I also did NOT add a top covering layer of dough. I also purposely smushed some of the berries and it added a nice smooth yet crunchy kind of texture. The apples were a nice touch.. I used 2 whole ones, not peeled instead of 2 cups, peeled, cored.

If I could give these a google stars, I definitely would......... I made these for my soccer team for tomorrow (I made them today, Friday) and they came out looking BEAUTIFULLY!!!!!!!!!! I baked them just enough so the center was fudgey so it was kind of a surprise in the middle. I added chocolate chips insted of the chocolate squares but they were still unsweetened. My only probably was that there was a lot, and I mean a LOT of batter. I doubled the recipe as I was making 12 mini cakes instead of 6 but I should've just stuck with the original 6 and added a tiny bit more of everything instead of doubling it completely. I put cream cheese frosting on them and iced them to look like soccer balls and wrote some letter on the too and they looked phenomenal!!!!!!!! I used the extra batter in a yellow cake I was also making for my soccer team and everything worked out great. Thanks for the recipe, Jocelyn, I am definitely making these again!!!!

I liked this recipes, although I don't think I'll be making it again for a few reasons, one being that when I made it I knew I didn't want to refrigerate it for 4 hours and I had read some reviews and I saw that someone else did the same. So I started mixing the ingredients and I'm think "Why is so crumbly?" It had no hardness whatsoever. I added 2 eggs (actually 3... One egg was big and it had 2 eggs in one) and it started to get the consistency of a real cookie. It worked out over all but it took longer than it said it would to prepare everything, even though the result was yummy.